Evette comes from Iraq and grew up eating these cookies, that are traditionally eaten to break the fast of Yom Kippur. She has passed on this tradition to her own grand daughters and game them a recipe book for their Bat Mitzvah’s with all her recipes. She is part of the Dishing Up The Past video project.

Ingredients:

1 cup(s) shelled almonds

1/3 cup(s) sugar

1 egg white

1/2 teaspoon ground cardamom

Rosewater

Preparation:

Materials

Food Processor

Pot

Large Bowl

Small Dish

Two baking trays

Parchment/wax paper

*To prepare almonds:

1. Boil water in a pot

2. Add whole, unshelled almonds and let them cook for two minutes.

3. Take out a little at a time, drain, and remove peel using thumb and

forefinger. This is called blanching the almonds.

4. Let the almonds dry on a tray lined with parchment paper for one or two days.

5. Grind the almonds in batches in a food processor until quite fine (it is best to do this in two stages or else the almonds will release too many oils and become soggy)